Scholarly record
BIOLOGICALLY ACTIVE FOOD PRODUCTS AUGMENTED WITH PROBIOTICS ENCAPSULATED IN BIOPOLYMER MATRICES
Abstract
Biologically active food products have demonstrated their effectiveness in maintaining health and ensuring well-being. In recent years, these foods have been enriched with the addition of probiotics, polyphenols, vitamins, peptides or other substances with health benefits. The importance of probiotics in restoring the balance of intestinal microbiota has led to their increasing use by consumers. Thus, food products augmented with various probiotic strain formulas have been developed. A problem that always arises in such situations concerns cell viability. Various encapsulation techniques have been used to maintain the cell viability of the strains added to the product. All these additions affect the sensory characteristics of the food product. The present study aims to develop yogurt with probiotics encapsulated in biopolymer matrices, based on sodium alginate. Obtained by extrusion method, 10% (w/w) probiotic capsules were added to 3.5% fat yogurt. The sample without capsules represented the control. Yoghurt samples were tested immediately after production, and 7 and 15 days after storage. Syneresis, water holding capacity, pH, antioxidant activity, and color parameters of yoghurt samples were evaluated. The luminosity and color of the product did not change during the storage period. For all samples, the acidity increased due to the fermentation. The yoghurt with capsules maintained its antioxidant activity for a longer storage time. According to the results, alginate can be successfully used as encapsulation material for probiotics. Their addition in yoghurt can enhance the food product-s properties and contribute to consumers- health.
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